- 1 (3 1/2-ounce) bag boil-in-bag rice
- 2 tablespoons low-sodium soy sauce, divided
- 2 tablespoons dry sherry, divided
- 1/2 pound lean ground pork
- 1 tablespoon peanut oil
- 1 (14-ounce) package extra-firm tofu, drained and cubed
- 3 tablespoons chopped green onions
- 1 tablespoon minced fresh ginger
- 1 tablespoon chile paste with garlic
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon salt
- 1 cup fat-free, less-sodium chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon water
Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.
Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.
